KITCHENWARE ONLINE STORES RECIPES

Name: Blueberry Sour Cream Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 servings.
Ingredients: 6 large eggs, separated, room temperature; 1 cup butter, softened; 3 cups sugar; 1 teaspoon almonds extract; 1 teaspoon vanilla extract; 1 teaspoon butter flavoring; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 cup sour cream; 1-1/2 cups fresh or frozen blueberries

BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

Blueberry Sour Cream Pound Cake Recipe: How to Make It image

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 20 servings.

Number Of Ingredients 10

Ingredients

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 320 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 46g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

Blueberry Sour Cream Pound Cake Recipe: How to Make It image

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 20 servings.

Number Of Ingredients 10

Ingredients

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

More about "kitchenware online stores recipes"

BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Calories 320 calories per serving

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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